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Stuffed Squash Blossoms With Cream Cheese and Bacon

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“My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base.”
READY IN:
25mins
SERVES:
2-3
YIELD:
5-6 blossoms
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the cream cheese in a bowl to soften for a few minutes before you start.
  2. Combine basil, bacon, salt, pepper, onion, and cream cheese.
  3. Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
  4. Gently twist the ends of the petals together.
  5. Combine flour and cornmeal, with a little salt if you like.
  6. Whisk egg white into water thoroughly.
  7. Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
  8. Place filled blossoms in the fridge for 7-10 minutes.
  9. Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
  10. Fry blossoms until golden brown, turning occasionally.
  11. Drain on paper towels and serve!

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